日式茶碗蒸 🥚 Japanese Steamed Egg Custard

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材料

雞蛋 2個

溫水 150ml

鹽 少許

生抽 1小勺

檸檬汁 幾滴

鮮香菇、玉米、豌豆、南瓜

海苔碎

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Ingredients

2 Eggs

150ml Warm water

A pinch of salt

1 tsp Light soy sauce

A few drops of lemon juice

Shiitake, Corn, Peas, Pumpkin

Seaweed shreds

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1️⃣ 輕柔攪拌蛋液，加入鹽、生抽與檸檬汁，緩慢混入溫水。

Gently whisk eggs, stir in salt, soy sauce, lemon juice, and warm water.

2️⃣ 過篩蛋液兩遍，去除氣泡與蛋筋。

Strain the egg mixture twice to ensure a smooth, bubble-free texture.

3️⃣ 碗底鋪入配料，倒入蛋液，蓋上錫紙或保鮮膜。

Place toppings in bowls, pour in the egg mixture, and cover with foil or plastic wrap.

4️⃣ 水開後轉中小火蒸 8-12 分鐘，關火後悶 1-2 分鐘。

Steam over medium-low heat for 8-12 minutes; let sit for 1-2 minutes after turning off the heat.

5️⃣ 淋上少許生抽，撒上海苔碎點綴。

Drizzle with a dash of soy sauce and garnish with seaweed.

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💡 秘訣 Tips：

黃金比例為蛋液 1：水 1.5。

Gold ratio for egg to water is 1:1.5.

使用昆布高湯取代溫水，風味更鮮美。

Use kombu dashi instead of water for deeper umami.